Quick and easy cold sesame noodles in a delicious peanut sauce are a great make-ahead lunch or dinner when you’re craving takeout at home.
I think I could eat Asian food every day of my life and never tire of it. I’m always game for takeout from our favorite local Asian restaurants, and I’m learning to make some of our favorite dishes like cold sesame noodles at home.
These vegetarian noodles in a peanut sauce are a wonderful make-ahead lunch. (If I’m lucky, I get to have a bowl of these noodles with one of my homemade fried wontons.)
The recipe for cold sesame noodles comes together in just a few minutes, and you can use your favorite vegetables or whatever you happen to have on hand in the fridge.
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And while I’m not normally a big fan of leftovers, these cold sesame noodles still taste great on Day 2 or beyond. If you like to meal prep, you should definitely add this recipe to your weekly rotation for a quick lunch or dinner.
To Make Vegetarian Cold Sesame Noodles, You Will Need:
- Chinese Egg Noodles – You can use any shape of noodle you like, but round noodles are traditionally used for lo mein
- Sesame Oil – Adds a depth of flavor to the noodles; darker varieties will have a stronger flavor. Store sesame oil in the refrigerator to prolong its shelf life.
- Rice Wine Vinegar – Adds a delicate, mildly acidic sweet taste to the sauce.
- Peanut Butter – Use smooth peanut butter to give cold sesame noodles a nutty flavor.
- Chile Garlic Paste – This thick sauce, a staple in Asian cooking, contains chili, salt and garlic. You can add more to the recipe to make it spicier.
- Garlic – Diced, minced or crushed, depending on your preference, or use frozen pre-crushed garlic for a shortcut.
- Vegetables – Any combination of vegetables will work in this recipe, although it’s best to include some crunchy ones. Good options include broccoli, carrots, green onions, snow peas and cucumber. You can also used canned bamboo shoots and water chestnuts.
How to Make Cold Sesame Noodles
- To make cold sesame noodles, begin by boiling the egg noodles, according to package directions, until they are slightly tender.
- Drain the prepared noodles in a colander and rinse with cool water. Drain them completely before transferring the noodles to a large bowl. Immediately toss them with 3 Tablespoons of sesame to prevent the noodles from drying out.
- In a separate bowl, whisk together the remaining sesame oil, soy sauce, vinegar, peanut butter, chile-garlic paste and garlic to create a sauce. You may need to add some water. The sauce should be thick, but pourable.
- Pour the sauce over the noodles and raw vegetables, and toss until they’re full coated with sauce.
- Refrigerate for several hours, or overnight, and serve cold.
- Garnish the cold sesame noodles with sliced green onions
You can substitute rice noodles or another type of noodles for these cold sesame noodles. But it may affect the texture of the dish and how the sauce clings to the noodles.
Prepare noodles according to the package directions for best results. Some types of noodles require soaking, not boiling. If you don’t follow the directions, noodles may become gummy.
You can add chicken, shrimp, tofu and other protein to the cold sesame noodles. You can also switch out the vegetables, depending on preference and what you have on hand.
More Asian-Inspired Recipes
Try these other make-at-home versions of popular takeout dishes.
- Pork Fried Wontons
- Thai Red Curry Noodles
- Asian Sweet & Spicy Grilled Ribs
- Sweet & Spicy Chicken Wings
If you try these cold sesame noodles or any recipe on Atta Girl Says, please come back and share your 5-star rating in the comments below! I appreciate it, and my readers do, too!
- 1 lb. Chinese egg noodles
- ¼ cup sesame oil
- 5 TBS soy sauce
- 4 TBS rice wine vinegar
- 4 TBS smooth peanut butter
- 1 TBS plus 2 teaspoons chile garlic paste such as sambal oelek
- 4 cloves garlic minced
- 2 green onions thinly sliced
- 1 English cucumber peeled,and julienned
- 2 carrots peeled and julienned
Boil egg noodles, according to package directions, about 5 minutes, until slightly tender.
Drain in a colander and rinse with cool water and drain completely. Transfer to a large bowl and toss with 3 Tablespoons of sesame oil.
In a separate bowl, whisk together the remaining sesame oil, soy sauce, vinegar, peanut butter, chile-garlic paste and garlic.
Pour over noodles and toss with julienned carrots and cucumber.
Refrigerate and serve cold.
Garnish with sliced green onions
Pin This! Quick & Easy Cold Sesame Noodles